Chilli Sin Carne

Chilli Sin Carne

Serves 2 for dinner. Plus serves 2 for leftover stuffed avocado lunch.

Ingredients:

extra virgin olive oil
1 large green onion diced
4 cloves garlic diced
3 large portobello mushrooms diced
1 green capsicum diced
400g tin diced tomatoes
400g tin red kidney beans
400g tins lentils of choice
1 massel vegan beef stock cube
3 bay leafs
cumin
paprika
chilli flakes to taste (we like it hot!)
himalayan salt
black pepper
masterfoods garlic salt
small bunch fresh coriander chopped finely (optional)
1 lime
3 avocados
1 cup brown rice
greens to complement

Instructions:

CHILLI SIN CARNE DINNER

Cook brown rice as per packet instructions.

Add a little EVOO to wok and heat. Add diced onions and cook until translucent.

Add diced garlic, mushrooms and capsicums. You may need to add a little more EVOO. Cook for approx. 5 more minutes, whilst stirring regularly.

Add kidney beans, lentils and tinned tomatoes.

Add a good sprinkling of cumin and paprika. Crumble in a beef stock cube. Then add chilli flakes, himalayan salt, black pepper and garlic salt to taste. Stir in well.

If you like coriander, now is the time to add it in. Also add in the bay leafs.

Reduce heat and simmer for approx. 20 minutes, stirring occasionally.

Whilst the Chilli Sin Carne is simmering, get 1 avocado and mash it in a bowl with a fork. Squeeze half a lime over and add salt and pepper to taste. Mix well and now you have guacamole!

To serve – place brown rice on your plate or in a bowl. Remove bay leafs from Chilli Sin Carne, then place sauce over the rice. Add a spoon of guacamole and garnish with a few coriander leaves. We recommend serving with some steamed greens.

Place leftover Chilli Sin Carne in an air tight container in the fridge.

STUFFED AVOCADO LUNCH

Slice 2 remaining avocados in half lengthways. Remove the seed and skin. Slice a small amount off the rounded edge so that it sits flat on your plate.

Heat the Chilli Sin Carne gently – until heated through.

Scoop the mix into the avocado halves.

Slice the other half of the lime into wedges and add some fresh coriander leaves to garnish (if you wish). We recommend serving with a green salad.

Enjoy!

Did you know?

Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. Eating healthy fats supports skin health, enhances the absorption of fat-soluble vitamins, minerals, and other nutrients and may even help boost the immune system.